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Amazake was sake made from a less-coarse rice which was quickly fermented until it was sweet and nearly non-alcoholic. Served warm with ginger, it was a sugary, mist-like drink. It was believed by to be the closest surviving beverage to the original drink sacred to the Tribe of Isawa.

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  • Amazake
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  • Amazake was sake made from a less-coarse rice which was quickly fermented until it was sweet and nearly non-alcoholic. Served warm with ginger, it was a sugary, mist-like drink. It was believed by to be the closest surviving beverage to the original drink sacred to the Tribe of Isawa.
  • Amazake (甘酒, [amazake]) is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae (麹, kōji?) that includes miso, soy sauce, and sake.
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abstract
  • Amazake was sake made from a less-coarse rice which was quickly fermented until it was sweet and nearly non-alcoholic. Served warm with ginger, it was a sugary, mist-like drink. It was believed by to be the closest surviving beverage to the original drink sacred to the Tribe of Isawa.
  • Amazake (甘酒, [amazake]) is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae (麹, kōji?) that includes miso, soy sauce, and sake. Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available.
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